| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dishes, Side | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Uncooked brown rice |
| 1/2 | c | Finely chopped carrots |
| 1/2 | c | Chopped onion |
| 1/2 | c | Sliced fresh mushrooms |
| 2 | T | Cooking oil |
| 1/2 | c | Uncooked wild rice |
| 3 | c | Chicken broth |
| 1/4 | t | Dried thyme |
| 1/4 | t | Dried rosemary, crushed |
| 1/2 | c | Uncooked long grain rice |
| 1/3 | c | Chopped dried apricots |
| 2 | T | Minced green onions |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1/2 | c | Chopped pecans, toasted |
INSTRUCTIONS
In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. Add wild rice, broth, thyme and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving. Recipe by: Ricki Bingham (ToH Feb/Mar 96) Posted to EAT-L Digest 20 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar 20, 1997
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 82
Total Fat: 9.5g
Cholesterol: 0mg
Sodium: 355.1mg
Potassium: 275.4mg
Carbohydrates: 26.9g
Fiber: 2.9g
Sugar: 4.6g
Protein: 5.5g